I was totally ECSTATIC to find shark fillets at my local grocery mart today – I suddently craved mom’s ‘ambot-tik’ alot! So, I called her for the recipe & made it right away… And u shd too!! Ambot = tangy like tamarind, Tik = spicy. Thats how the curry tastes – part tangy, part spicy.. Interesting???

Grind the ‘masala’ ingds with the vinegar to a fine paste. (Don’t use water; only vinegar)
Heat oil & fry the tomato paste well.
Add the masala paste & fry well for 5 mins .
Add 1/4 cup water & bring it to a boil.
When it boils, wash the fish pieces & add.
Simmer covered for 6-8 mins & then cook open to dry it up a bit.(Ambot-tik is not a very fluid runny curry, its more thick & almost dry at times)
Adjust salt, vinegar, pepper/cumin/red-chili pwds to taste if needed & simmer for 1 min.
Serve hot with steamed rice.